makes about 3 cups (720 ml)
Fava is one of the all-time classic Greek meze recipes, most often made with yellow split peas cooked until they disintegrate into a puree (see here). There are a few regional fava recipes: for example, a green split pea puree from the island of Lesvos, and koukofava, broad bean puree, from Crete. Here’s a contemporary idea that calls for using fresh or frozen peas. It works well as a sandwich spread or spooned over bruschetta, and it pairs beautifully with ouzo-seared shrimp (see here) or grilled or fried seafood.
2 cups (290 g) fresh or frozen shelled peas
½ cup (120 ml) ouzo, or 1 star anise pod
¼ cup (13 g) chopped fresh parsley
2 tablespoons chopped fresh tarragon
½ to ⅔ cup (120 to 160 ml) extra-virgin Greek olive oil
Juice of 1 lemon, plus more as needed, strained
Greek sea salt or kosher salt
Freshly ground black pepper
2 tablespoons chopped fresh chives or red onion
Scant 1 teaspoon whole pink peppercorns
2 tablespoons crumbled Greek feta
Place the peas in a medium saucepan and add water to cover and the ouzo or star anise. Cover and bring to a boil over medium-high heat. Reduce the heat to low and simmer until tender, about 3 minutes for fresh peas, 3 to 5 minutes for frozen. Drain (discard the star anise, if you used it).
Transfer the hot peas to the bowl of a food processor. Add the parsley and tarragon. While pulsing on and off, add enough of the olive oil and lemon juice in alternating increments to achieve a smooth, silky puree. Season with salt and black pepper to taste.
Transfer the fava to a serving dish and garnish with the chives, pink peppercorns, and feta.
TIP: Do not salt the water when boiling peas because doing so toughens them up.